Prepares ingredients, supports the kitchen team and handles basic food preparation;
Ensures the food quality is up to required standard;
In assemble the proper portions for garnishes.

Manages and co-ordinates the activities of the restaurant and trains staff to ensure prompt and courteous services;
Recommends menu items and wines to clients;
Achieves revenue target;
Ensures guest satisfaction;
Achieves the preset revenue target and cost involved;
Provides work safety training to the team.

Monitors snack/food station counters in the restaurant;
Handles simple cookings or re-heating for a variety of snacks;
Provides customer service;
Takes and delivers food orders.

Assists Manager/Assistant Manager in supervising and assigning waiters/waitresses to their work station;
Prepares and checks table set-up;
Upselling menu and beverage items;
Liaises with clients and cashiering;
Takes orders from guests and delivers orders to kitchen;
May carve meats and prepare flambe dishes at table;
Advises on the selection of wines and serves them.

Delivers prepared dishes from the kitchen to the tables;
Knows the location of tables.

Supervises and/or prepares all dishes;
Responsible for table and food decorations;
Checks function sheets and menus daily for distribution of work loads to helpers;
Ensures that all required food item for each outlets are ready in time;
Keeps professional records of recipes and working methods.

Works under the supervision of the senior and No. 2 cook in food preparation and specific duties of different sections of the kitchen;
Supervises No. 4 cook.